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Browsing Tag: peppers
Here is a dish you won’t easily find, but is it ever worth trying. My good friend visited the Dominican Republic and came back raving about this dish. So much so, that when he was married there several years later, having this dish at the reception was his only ‘demand’ on the wedding planning. I attended that wedding and tasted ‘chivo’… and all I could say is “Wow!” The flavor was amazing – earthy and intense, spicy but not overly so, and just plain old lip-smacking delicious. Now, three years later, I find myself married to a wonderful Dominican woman and she has taught me a few dishes – staples – in the Dominican cooking repertoire. But chivo…
Today’s recipe is a playful dish made with vibrant red and green vegetables paired with beef in a stir fry. I was checking my vegetable crisper in the refrigerator while making my shopping list and saw I had some asparagus. I knew I had some beef and those two ingredients are tasty together. I had half of a red bell pepper and the rest, as they say, is history. Instead of my usual spicy stir fry, I opted for a deep umami flavor by using shitake mushrooms and mushroom flavored dark soy sauce; the latter used as the predominant part of the sauce. Slivered onions, ginger, garlic, white pepper, and rice cooking wine round out the ingredients. Quick and easy to prepare, intensely flavorful, and quite…
OK, now that I have your attention with that beautiful recipe title, I am sure you want to know what it is. Well, it is meatballs in a roasted red pepper sauce. Doesn’t that sound delicious? I thought so, that’s why I made it. I used mild Italian sausage, whole milk ricotta, and panko crumbs for the meatballs to create a mild flavor that will not compete with the robust sauce. Mentioning the sauce, it is simply flavored so the roasted red peppers shine. It seems that this dish would be one dimensional, but the beauty is in the sum of all the parts. The sausage renders its juices into the sauce, the sauce gains a silky mouth feel with that lovely pork flavor…
Wow, can you believe it has been one year and 255 posts since I began this blog? Happy 1 year anniversary to me! Summer weather is still here in the Pacific Northwest, so tonight I want to bring you another dish from the grill. Teriyaki Beef is actually an easy dish to make – cube up some ingredients, make a sauce, marinate the beef, assemble the skewers, and then grill. Since the dish is meat and vegetables on a stick, just add a simple starch like white rice and you are good to go for a complete meal. I used sirloin steak cut into cubes for this rendition to get that grilled steak experience with this dish. The rest is just fresh vegetables and a wonderful sauce; enhanced…
I know you all have a friend that reminisces about something from their childhood or neighborhood where they grew up. My friend from Chicago routinely grouses about not being able to enjoy a Chicago-style Italian Beef Sandwich. Being in the Pacific Northwest, he just has not found anything that claims to be Chicago-style Italian Beef compare to what he enjoys back home. So, after a lot of research I decided to take the challenge to silence his fussing and try to satisfy that taste of his hometown. Now I have never been to Chicago so I have no way to compare, but this sandwich was delicious, incredibly delicious, insanely delicious… so I think it was a success. His take on it… a solid thumbs…
Do you ever get a hankering for a certain flavor or dish? Tonight, I really wanted a robust yellow curry but did not feel like going out. So… I made it for myself. I increased the variety of vegetables and flavors with two types of peppers, pickled galangal and ginger, and sambal. I paired it with jasmine rice, but I bet it would work just as well with thin rice noodles. The results were delicious, if I say so myself. This dish really satisfied my ‘hankering’ for yellow curry. I can’t wait until I get that hankering again! Save Print Yellow Curry Chicken Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: 1 Ingredients…
Do you have a favorite meal you regularly order at your favorite Mexican restaurant? Well, I can’t claim that I do because I have several I typically choose. Arroz Con Pollo is one of them.. and another is tonight’s tasty dish – chili colorado. Beef chunks braised in a deep, rich chili sauce is something magical. But it doesn’t take a magician to make it. It takes a little planning, effort, and time. Shall we get started? Save Print Chili Colorado Prep time: 20 mins Cook time: 90 mins Total time: 1 hour 50 mins Serves: 1 Ingredients 2 new mexico chilis 1 guajillo chili 1 california chili 2 – 3 chili japonese 8 – 10 oz beef chuck…
Here is a picture post of my recent Beef Stir Fry with Oyster Sauce made using slight changes to the Spicy Beef Noodles with Asparagus recipe. I simply switched out the Tom Yum paste for a combination of 2 tablespoons of Oyster Sauce, 2 teaspoons of Fish Sauce, and 2 teaspoons of Seasoning Sauce while using 4 oz of plain Chuka Soba noodles instead of the Fortune Hot and Spicy Noodles. I started with these ingredients… and ended with this meal! Yum! Save Save…
Here is another popular recipe at my place. Guests that enjoy this dish regularly ask for the recipe – so now I am sharing it with you! This recipe makes a healthy portion of arroz con pollo goodness, but don’t panic. It has plenty of vegetables to round out the dish nicely. Like every arroz con pollo dish you have ever had in a restaurant, this one is simply my take on it and I believe it works well. Give it a try and then you can let me know how it worked for you! Save Print Arroz Con Pollo Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 1 Ingredients ½ lb chicken breast or tenders…
Let’s get ready for the holiday season by making some simple appetizers based on some earlier recipes. I am going to make a toasted cheese appetizer with two types of cheeses and 3 types of toppings. The mild goat and Madrigal cheeses I am using are left over from the Macaroni and Cheese experiment, and the toppings are the pepper jelly, fig jam, and honey. Appetizer plates are easily extended and augmented with nuts and fruit – pecans, walnuts, almonds, pears, apples, grapes and olives. I kept my plate simple for this blog post, but let your creativity take wing and serve up simply fabulous appetizers for friends and family. Are you ready for a tasty start to your Friday evening? Save Print Toasted Cheese Appetizers…